This cozy Miso Chicken and Rice Soup is the perfect combo of deep umami flavor from white miso and bright acidity from fresh lime juice. It was inspired by one of my favorite series on Netflix - Salt, Fat, Acid, Heat. This reciep is Dairy-Free, Gluten-Free, and Low-Carb.
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8ouncesbutton or bella mushrooms, sliced into 1’’ pieces
2stalks celery, thinly sliced
1headbok choy, stems chopped into 1’’ pieces and leaves chopped into bite-size pieces
½cupmirin or rice wine (optional)
8cupsof low-sodium chicken stock or broth
Optional garnishes: lime wedges, sriracha or chili sauce, cilantro, and sliced avocado are all great options!
Heat oil over medium heat in a heavy-bottomed Dutch oven or pot. While the oil heats, season all sides of the chicken thighs with salt and pepper. Brown the thighs in the oil for 2 minutes on each side. Remove the thighs from pot and set aside on a plate.
Reduce heat to medium-low. Add the shallot, mushrooms, celery and stems from the bok choy. Cook, stirring frequently, until translucent and slightly softened, about 5 minutes. Add the mirin and white miso, stirring to coat the veggies. Add the chicken thighs back to the pot, along with the chicken stock. Bring to a slow boil over medium-high heat. Add the rice and reduce heat to a simmer. Simmer over low heat for 30 minutes with the lid on, stirring occasionally, until the chicken is fork-tender and easily shreds. During the last 10 minutes of simmering, stir in the bok choy leaves.
Remove the chicken thighs from the pot. Use two forks to remove and shred the meat off of the bone. Add the shredded chicken back to the pot. Stir to heat through.
Serve the soup hot with desired garnishes. Enjoy and store leftovers in the fridge for up to 3 days.